Cherry Cheesecake Tassies

For the pastry:
1 cup butter, softened
1 (8-ounce) package cream cheese, softened
2 cups all-purpose flour

For the filling:
1 pound cream cheese, softened
3/4 cup granulated sugar
2 large eggs, slightly beaten
1 teaspoon vanilla
pinch of cinnamon
1 can cherry pie filling (regular can that makes 1 pie)

To make the pastry, beat together butter and cream cheese until creamy. Stir in flour until well blended. Form into a ball, wrap in plastic wrap and chill in refrigerator until firm; several hours. Pre-heat oven to 350 F. Form dough into 60 balls and press into miniature tart forms. For the filling, beat remaining cream cheese until creamy. Beat in eggs, sugar, vanilla and cinnamon. Using a teaspoon, spoon into shells, filling each each 3/4 full. Bake for 25 minutes. Remove from tins while warm.
Cool thoroughly, then top with a cherry and a bit of juice from cherry pie filling. Keep refrigerated.

Makes about 60

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